Erythritol, a filling sweetener, is a four carbon sugar
alcohol. 1. Low sweetness: erythritol is only 60% – 70%
sweeter than sucrose. It has a cool taste, pure taste and no
aftertaste. It can be combined with high-power sweetener to
inhibit the bad flavor of high-power sweetener. 2. High
stability: it is very stable to acid and heat, and has high
acid and alkali resistance. It will not decompose and change
below 200 ℃, nor will it change color due to Maillard
reaction. 3. High heat of dissolution: erythritol has
endothermic effect when dissolved in water. The heat of
dissolution is only 97.4kj/kg, which is higher than that of
glucose and sorbitol. It has a cool feeling when eaten. 4.
Solubility: the solubility of erythritol at 25 ℃ is 37% (w /
W). With the increase of temperature, the solubility of
erythritol increases and it is easy to crystallize. 5. Low
hygroscopicity: erythritol is very easy to crystallize, but
it will not absorb moisture in 90% humidity environment. It
is easy to crush to obtain powdered products. It can be used
on the food surface to prevent food from hygroscopic
deterioration.